Wednesday, January 18, 2012

Multigrain Bread Ring with Fennel Seeds








http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com









http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com









http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com






This multigrain seed bread ring is made with rye, oats, millet, sunflower seeds, sesame seeds and fennel seeds. It’s delicious, crispy, hearty, nutritious and easily adjustable to what you have on hand. If nutrition, to you, is not the top priority, then wholegrain rye and spelt flours can be replaced with wheat flour.


Multigrain Bread Ring with Fennel Seeds

adapted from daheim und unterwegs

Grains and Seeds MixtureBread PasteDough

  • 100 g Rye groats
  • 50 g Oats
  • 50 g Millet
  • 50 g Sunflower seeds
  • 50 g Sesame seeds, roasted
  • 300 ml Hot water

  • 100 g Stale rye bread pieces, roasted
  • 100 ml Hot water

  • 250 ml Water, lukewarm
  • 20 g Fresh yeast
  • 100 g Ripe sourdough starter
  • 250 g Wholegrain rye flour
  • 300 g Spelt bread flour
  • 20 g Salt
  • 50 g Malt extract
  • 30 g Fennel seeds
  • A mix of seeds for the topping, optional


  1. Place rye groats, oats, millet, sunflower seeds, and roasted sesame seeds in a mixing bowl. Pour in 300 ml of hot water. Mix well and leave it aside for 3 hours.
  2. In another bowl, stir roasted rye bread pieces and 100 ml of hot water together. Leave it aside for 3 hours.
  3. In the mixing bowl of your stand mixer, add in water, yeast, grain and seed mixture, bread paste, sourdough starter, wholegrain rye flour, spelt flour, salt, malt extract and fennel seeds. Stir all the ingredients on the low speed for 2 minutes. Increase the speed, and mix for 5 more minutes.
  4. Place the dough on a floured work surface, cover with a towel, and let rest 20 minutes. Knead briefly. Cover and let rest for a further 20 minutes. Divide the dough into 3 portions. Shape them each into a ring or a round. Brush the tops with water and sprinkle with seed topping if used. Let rise for another 40 minutes.
  5. Preheat the oven to 230C/450F. Cut the tops of bread rings with a sharp knife, 1-cm-deep, about 2-inches apart. Bake in the preheated oven for 15 minutes. Lower the temperature to 210C/410F and bake for a further 30 minutes until crisp and golden brown.





http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com










http://schneiderchen.de | © 2011 | http://angiesrecipes.blogspot.com



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